Ingredients

The following ingredients have 4 Servings
  • 1 ¾ cups All Purpose Flour (-see post for alternatives)
  • ½ tsp Ground Cinnamon
  • 3/4 tsp Baking Powder
  • 13 tbsp Butter
  • 1/2 cup Splenda
  • 1 Egg (-Whisked)
  • 1 tsp Vanilla Extract
  • ⅓ cup Sugar Free Strawberry Jam

Instruction

  • Preheat your oven to 325. Prep your cookie sheets with Parchment Paper .
  • In a medium mixing bowl , whisk together the flour, cinnamon, and the baking powder.
  • Next, in a large mixing bowl , beat together the softened butter with the sugar alternative. You want this to become fluffy which can take 3-5 minuted to do. Keep in mind that it will not look 100% like it would if you were using real sugar.
  • When your sugar alternative and butter have been beaten until fluffy, add the dry ingredients from the first bowl to the mixing bowl. Do this by adding half of the dry ingredients at a time, stirring between additions. Then mix in the egg and vanilla
  • Use a scoop to scoop up your dough. Then you can use your hands to roll the dough into shape if needed. Place the cookie on to your prepped cookie sheets, allowing a couple of inches between each cookie. Then bake the cookies for five minutes. Remove the cookies from the oven and use your thumb (or wine cork or similar shaped object) to make the indent in the center of each cookie. Use a teaspoon to place jam into the center of the cookie, Place the cookie sheets back into the oven and continue to bake for another 8-10 minutes or until they begin to turn golden around the edges.